Beef Salpicao

Food Trip  /   /  By Rica Espiritu  /  625 views

If you don’t want your beef salpicao to be chewy, you’ve got to have the choicest cut and this has to be a very quick stir-fried dish. On my end, no matter how ‘quick’ I do it, my beef always end up chewy. That’s the reason why I decided to use the slow cooker for this dish. It makes the beef tender, whatever the cut they used for selling this in Rustan’s. I prefer mine garlicky.


1 kilo salpicao cut beef

Marinated for a minimum of 2 hours in:
salt and pepper to taste
¼ cup Worcestershire sauce
¼ cup soy sauce
2 heads garlic, peeled and minced
¼ cup water

Cooked in:
2 tablespoons butter

1 tablespoon olive oil —> if you will cook this on the stove and not via slow cooker
1 teaspoon sugar —> to be added to the marinade
¼ teaspoon red chili pepper flakes —> to be added to the marinade
2 cans mushroom [I use 1 button and 1 shitake], fresh would be better – drained and cooked in butter to be added to the dish just before serving.


  1. Place marinated meat including the marinade, and your chosen optional ingredients in the slow cooker. Cook on high for 4 hours or low for 7 hours.
  2. 30 mins before serving, saute the mushroom in butter and garlic. Once cooked, you can add it to the salpicao in the slow cooker.

So. Much. Butter.


  1. I learned that searing the beef before dumping it into the slow cooker seals in the flavor.
  2. If you don’t have a slow cooker but would want tender meat, try replacing it with 1 kilo lomo [or pork tenderloin].
  3. Knorr Seasoning. I noticed that most restaurants use it instead of Worcestershire sauce.
  4. You can add a little flour and butter (2 tbsp butter and 2 tbsp flour ), cook till brown and add to the sauce to thicken it if you wish.
  5. I keep emphasizing this – tastes better when the mushrooms are fresh, not canned.

Salpicao with garlic-shitake-mushroom fried rice.

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